Coconut-Caramel Rice Pudding

Ingredients

• 11 oz caramels kraft
• 3 cups rice long-grain white cooled cooked
• 0.5 cup baker's angel flake coconut 
• 6 cups milk 

Equipment

• bowl
• sauce pan

Directions

1. Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
2. Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly.
3. Remove from heat. Stir in coconut.
4. Pour into serving bowl; cool completely.
5. Refrigerate 3 hours or until chilled.